1 c. water
2 tsp. butter
1/2 tsp. salt
1 c. instant rice
16 oz. crushed pineapple, well drained
2 c. miniature marshmallows
1 sm. jar Maraschino cherries, chopped
3 1/2 c. Cool Whip, thawed
6 tbsp. milk
2 c. flaked coconut

Combine water, butter and salt in a medium saucepan. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Allow to cool.

Stir in pineapple, coconut, marshmallows, cherries. Fold in whipped topping and milk. Cover and chill 1 hour. Makes 16 servings. Recipe may be cut in half for 8 servings.